Easiest Way to Make Perfect Best Savory Spaghetti Casserole

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, best savory spaghetti casserole. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Best Savory Spaghetti Casserole Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, best savory spaghetti casserole. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty.

Best Savory Spaghetti Casserole is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Best Savory Spaghetti Casserole is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have best savory spaghetti casserole using 13 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Best Savory Spaghetti Casserole:

1. Make ready 1 1/2 lbs hamburger
2. Make ready Medium diced onion
3. Make ready Optional diced green pepper
4. Make ready 1 can diced tomatoes (keep liquid)
5. Make ready 1/2 C sliced mushrooms
6. Make ready 1/2 C sliced black olives
7. Get 2 tsp dried oregano
8. Take 2 C shredded cheddar cheese
9. Make ready 1 can cream of chicken soup
10. Make ready 1 can cream of mushroom soup
11. Make ready 1/2 C water
12. Take 12 oz spaghetti noodles broken in half
13. Make ready 1/3 C Parmesan cheese

Add review or comment Brown ground beef and onion in a large skillet over high heat; drain fat. Transfer pasta mixture to prepared baking dish. Baked Spaghetti Casserole, Baked Spaghetti Casserole, Baked Spaghetti Casserole. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan).

Instructions to make Best Savory Spaghetti Casserole:

1. Grease a 9x13" pan, preheat oven (350 for metal pan, 325 for glass pan
2. In a large skillet, brown the hamburger and onions (and green peppers if you're using them)and drain half the fat, leave some in
3. Sprinkle with the oregano before adding the tomatoes(with liquid), olives and mushrooms, stir gently
4. Simmer on medium-low heat (just bubbling) uncovered for 10 minutes, stirring occasionally
5. Begin boiling your spaghetti for 9 minutes
6. In a medium bowl, combine the soups and water -you may need to use a little more than 1/3 C, you want the mixture loose but NOT watery..set aside
7. When the spaghetti is done, drain, and put cold water in the pot and return the spaghetti..this will cool the spaghetti so it's easier to grab (using your hands will make the process way easier)
8. In the greased pan, spread half the spaghetti, top with half of the meat mixture, and spread half the cheddar cheese
9. Put the other half of the spaghetti on top of the cheese, and the other half of the meat mixture on top, followed by the remaining cheese
10. Evenly pour the soup mixture over the top, try to cover completely
11. Sprinkle the Parmesan cheese over the top
12. It's ready for the oven!
13. Bake until bubbling…for metal pans it'll take 35-40 minutes and for glass pans it'll take 45-50 minutes
14. Remove from oven and let stand for 5 minutes
15. You will need a knife or a sharp spatula to cut servings, using a spoon will make a big mess!
16. Suggested sides are a nice leafy green salad and garlic bread or breadsticks
17. ❤️❤️enjoy❤️❤️

Baked Spaghetti Casserole, Baked Spaghetti Casserole, Baked Spaghetti Casserole. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan). When pasta is done, drain in a colander and rinse with hot water, let sit temporarily. Make tomato sauce: While the spaghetti are cooking, in a skillet over medium heat, season ground beef with salt pepper and garlic powder, then cook until browned in remaining ½ tablespoon olive oil. Add onion and celery and cook until softened.

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